Pepperjack + Veggie stuffed Chicken

-1 chicken breast (approximately 4 - 6 oz) - filleted into 4 slices
-1 medium size tomato - sliced into circles, then halves
-1 red onion - chopped
-1 portabella mushroom - sliced thin
-1 yellow or red bell pepper sliced thin
-1 c fresh spinach
-1.5 tsp minced fresh garlic
-4 slices sargento pepperjack cheese - each sliced in half (8 half slices overall)
-4 tbsp extra virgin olive oil
-1 tsp oregano
-1 tsp garlic powder
-1 tsp garlic salt
-1 tsp parsley
-Toothpicks
-Heavy duty tin foil (optional) - holds in moisture for the chicken

Using a medium size pot, add the onion, spinach, bell peppers, mushroom, 2 tbsp olive oil, 1.5 tsp minced garlic, 1/2 tsp oregano, 1/2 tsp parsley, 1/2 tsp garlic powder, 1/2 tsp garlic salt (may seem like a lot of garlic but trust me it's delish)... saute the veggies until wilted... in the meantime, pound each chicken breast fillet until thin enough to stuff and tuck in the contents.

Add 2 tbsp olive oil into baking dish and coat the bottom. Sprinkle remaining garlic salt, parsley, garlic powder, and oregano into the olive oil in the dish.

Lay 1/2 slice of pepperjack in the middle of each breast slice. Add sauted veggies on top of the pepperjack. Roll each breast (or fold in half) and secure each corner with toothpicks to keep the contents inside. Lay each breast in the baking dish. Lay 1 tomato half on the top of each breast, then add other half slices of pepperjack on top of EACH breast. Sprinkle a pinch of garlic salt, parsley and oregano onto the top of each rolled breast for a little added flavor. Bake in the oven at 400F until chicken cooked thoroughly. ENJOY!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PERKYPUP6260.